Can I make this casserole ahead of time?

Absolutely! Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the oven time to ensure it’s heated through.

Can I use brown rice or another type of rice?

Definitely. Any cooked rice works here—brown rice adds a heartier nutty flavor, while jasmine or long-grain are delicious choices. Just be sure the rice isn’t too moist so the casserole doesn’t get soggy.

Is this recipe gluten-free?

Yes, as long as your salsa and tomato paste don’t contain hidden gluten (most don’t, but it’s worth a quick check). Double-check ingredients to be sure if you’re serving anyone with celiac or strong gluten sensitivities.

How can I make this vegetarian?

Just swap the ground beef for extra black beans, pinto beans, or your favorite plant-based crumbles. Use a good plant-based cheese shred for that gooey top, and you’re all set!

Tex Mex Casserole Recipe

Name: Tex Mex Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 lb lean ground beef (95%); 1/2 cup onion, diced; 2 cloves garlic, minced; 1 tbsp tomato paste; 3/4 cup chopped tomatoes; 1/2 cup salsa; 1 can black beans, drained and rinsed; 1 cup basmati rice, cooked; 2 cups cheddar cheese, grated; 1/4 cup green bell pepper, diced; Salt, to taste; Black pepper, to taste

Description

This easy Tex Mex Casserole is a flavorful one-dish meal loaded with lean ground beef, black beans, rice, vibrant veggies, tangy salsa, and gooey melted cheddar cheese. Perfect for busy weeknights, it brings a delicious Tex-Mex twist to the classic casserole that’s family-friendly, hearty, and satisfying.

Ingredients

Units Scale

Main Ingredients

1 lb lean ground beef (95%)
1/2 cup onion, diced
2 cloves garlic, minced
1 tbsp tomato paste
3/4 cup chopped tomatoes
1/2 cup salsa
1 can black beans, drained and rinsed
1 cup basmati rice, cooked
2 cups cheddar cheese, grated
1/4 cup green bell pepper, diced
Salt, to taste
Black pepper, to taste

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Instructions

Prepare and Sauté Beef and Vegetables: In a large skillet over medium heat, add the lean ground beef and cook for 3-4 minutes until it begins to brown. Add diced onions, garlic, and green bell peppers. Continue to sauté until the beef is cooked through and the vegetables are softened, about 5 minutes. Drain any excess fat if necessary.
Add Tomatoes and Seasonings: Stir in the tomato paste, chopped tomatoes, and salsa. Mix until well combined. Season with salt and black pepper to taste. Let the mixture simmer for 2-3 minutes to allow the flavors to meld.
Add Beans and Rice: Add the drained black beans and cooked basmati rice to the skillet. Stir until everything is evenly combined and heated through, about 2 minutes.
Assemble the Casserole: Preheat your oven to 375°F (190°C). Transfer the beef and rice mixture into a greased 9×13-inch casserole dish. Spread the mixture out evenly.
Add Cheese and Bake: Sprinkle the grated cheddar cheese evenly over the top of the casserole. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Serve: Allow the casserole to cool for 5 minutes before serving. Garnish with your favorite toppings such as sour cream or chopped cilantro if desired.

Notes

For a spicier casserole, use a hot salsa or add some chopped jalapeños to the skillet.
You can substitute ground turkey or chicken for the beef if preferred.
Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
Add corn or zucchini for extra veggies if you like.

Nutrition

Serving Size: 1/6 of casserole
Calories: 410
Sugar: 4g
Sodium: 620mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 39g
Fiber: 6g
Protein: 29g
Cholesterol: 85mg